Rating: 4 stars
3112 Ratings
  • 5 star values: 0
  • 4 star values: 3112
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,112 Ratings

A hint of brandy flavors the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms. Plus:  More Chicken Recipes and Tips 

Food & Wine
November 2013

Gallery

Credit: © Phyllis Grant

Recipe Summary test

active:
10 mins
total:
25 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips.

    Advertisement
  • Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.

  • In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley.

Serve With

A simple side dish of boiled or sautéed green beans is all that's needed.

Suggested Pairing

A rich, oaky Chardonnay will be ideal with the brandy and cream here. Good possibilities are those produced in Washington State, California, and Australia.

Advertisement